Spicy Cajun Potato Soup (Printable)
Hearty creamy potato soup with bold Cajun spices, smoky sausage and fresh vegetables for a warming flavorful meal.
# What You’ll Need:
→ Vegetables
01 - 2 lbs russet potatoes, peeled and diced
02 - 1 large onion, diced
03 - 2 celery stalks, diced
04 - 1 large carrot, diced
05 - 3 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 2 green onions, sliced
→ Meats
08 - 8 oz Andouille sausage, sliced
→ Liquids
09 - 4 cups chicken broth
10 - 1 cup whole milk
→ Spices & Herbs
11 - 1 1/2 tsp Cajun seasoning
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp dried thyme
14 - 1/4 tsp cayenne pepper
15 - Salt and black pepper to taste
→ Other
16 - 2 tbsp olive oil
17 - 2 tbsp unsalted butter
18 - 2 tbsp cornstarch
19 - 2 tbsp cold water
# How to Prepare:
01 - Heat olive oil and butter in a large pot over medium heat. Add sliced Andouille sausage and cook until browned, about 4–5 minutes. Remove sausage and set aside.
02 - In the same pot, add onion, celery, carrot, bell pepper, and garlic. Sauté for 5–6 minutes until vegetables are soft.
03 - Stir in Cajun seasoning, smoked paprika, thyme, cayenne, and a pinch of salt and black pepper. Cook for 1 minute to toast spices.
04 - Add diced potatoes and chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15–20 minutes, until potatoes are very tender.
05 - Using a potato masher or immersion blender, partially mash some of the potatoes in the pot to thicken the soup, leaving some chunks for texture.
06 - Return sausage to the pot. Stir in the milk and simmer for 5–10 minutes longer.
07 - For extra thickness, mix cornstarch with cold water to make a slurry. Stir into the soup and simmer for 2–3 minutes until thickened.
08 - Taste and adjust seasoning with more Cajun seasoning, salt, or pepper if needed. Ladle soup into bowls and garnish with sliced green onions.
# Expert Advice:
01 -
- The broth develops this incredible depth that honestly rivals what I've had in New Orleans restaurants
- You can control everything from the heat level to how chunky or smooth it gets based on your mood
- It somehow tastes even better the next day, which never happens with most soups I make
02 -
- Don't skip browning the sausage first, that step creates flavor compounds you cannot recreate later
- The soup will thicken as it sits, so if it seems slightly thin when hot, that's completely normal
- Cajun seasoning brands vary wildly in salt content, so taste before adding extra salt
03 -
- Cook your vegetables until they're completely soft before adding the broth, no crunch should remain
- Let the soup rest for at least 10 minutes off the heat before serving, the flavors need that time to marry